One-pot Moroccan Lamb

From: Wendys Kitchen

On Oct 20, 2009

Another 5 star recipe. I used whole organic lamb rumps and chopped onion, potato and pumpkin and put it in with the lamb. I used a can of tomaotoes. I slow roasted it all at very low heat for 3 hours. It was scrumptious and so easy!!!

From: dougaldog69

On Aug 11, 2009

i made this dish for tea today and much to my suprise my picky family scoffed the lot and even asked for seconds. definitely a winner and will happily cook this again. the lamb was so tender and sweet. thankyou.

From: Bergy

On Sep 26, 2004

Heavenly scents from this Heaven sent meal. The lamb is succulent and bursting with flavor. I made a mistake - I thought, and you know what thought did, that I had a bag of Prunes at home - not so! I substituted raisins, still excellent. I served it in whole wheat pitas, obviously eaten with knife and fork ,along with some tomato & sweet onion. Thanks Jans for another lamb keeper.

From: Liara

On May 3, 2004

I had decided to not to give 5 stars unless it was really, really special. This one is it. I'm not fond of sweet things in my main meal, but this was excellent. Not too sweet, ever so slightly tart and very, very flavorful. The meat was very tender too. And it was so simple for something that tasted so good. Made it exactly as written and served it with vegetable couscous. Thank you.